The first incarnation of this restaurant can be found in Rock, Cornwall, where it acts as a more laid back and cheaper alternative to Restaurant Nathan Outlaw.
The London outpost stays true to these principles, reflecting both Nathan’s love of seafood and his fondness for the Cornish coastline. There is a two-course set lunch for £22 (three courses for £27) and a menu prone to change upon the cast of a fishermen's rod. Expect dishes of Lobster risotto with orange, basil and spring onions or Brill with crispy oysters, peas, lettuce and oyster sauce.
Yet, this menu also acknowledges the fact that this is a London restaurant, sustainably sourcing the best produce from around the country to reflect the metropolitan nature of the city in which it stands. This offers up the enticing prospect of Britain’s best seafood chef serving up razor clams, langoustines and Whitstable oysters for the first time.
It is not all about fish either, with Outlaw's at The Capital more inclined than its Rock-based sister to offer up carnivorous treats like Chargrilled venison chop with smoked bacon, hazelnut dressing and roasted squash. Nathan divides his time between his Cornwall and London establishments, with head chef duties at The Capital Hotel entrusted to Tom Brown, a member of Outlaw’s Rock parade for four years.